Vegan Fiery Carrot Dip

March 1, 2015

In the summer time, its so damn hot that I never have the appetite for a big, filling meal.  However, there is nothing better to fill up on than some cool dips and spreads to be eaten with pita, baguette slices, and cucumbers.  Here’s a really delish carrot dip that I’m sure you will all enjoy!

*note* I like to garnish this vegan recipe with some chopped cilantro and toasted pine nuts, but its entirely up to you.  Some recommend olives, too, but I like to mix it up a bit.


  • 2 Pounds
    Carrots (Cut in to 3 Inch Pieces)
  • 1/4 Cup
    Olive Oil (+ 2 Tablespoons)
  • 1/4 Cup
    Red wine vinegar
  • 3
    Garlic cloves (minced)
  • 1 Tablespoon
    Agave nectar
  • 1 1/4 Teaspoon
    Harissa (Or other chili paste)
  • 1 1/2 Teaspoon
  • 1/2 Teaspoon
    Ground Ginger
  • Salt (to taste)


  1. In a large pan of boiling water, cook the carrots until tender, about 20 minutes. In a food processor or with a hand blender, add the carrots and the olive oil, vinegar, garlic, agave, harissa, cumin, and ginger. Blend into a puree and season the dip with salt. All that you have left to do is garnish and serve. You can make this dip 2 days in advance if you are preparing for a party, but try to keep it as fresh as possible.

  2. And also, for all you health nuts out there, you can opt to steam your carrots, just make sure you steam them long enough so that they are nice and tender and don't wear out your blender blades.

  3. Enjoy!


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